Saturday, August 2, 2014

watermelon & heirloom tomato gazpacho

Ok, it's officially official: we have undeniably entered into the dog days of summer here in LA.  And it is hot.  

This cool, refreshing summer gazpacho is your antidote to the heat.  It combines all the best foods of summer into a cold, crunchy, slightly sweet, slightly spicy little mixture.  It is incredibly light & super's all fresh fruits & veggies

I made a batch and have been having a bowl here & there, cold outta the fridge, for a snack & lunch over the last couple has been the perfect thing to eat when it just seems too hot & too much effort to make anything else. Feel free to adjust the spice level - you can omit or bump up the heat factor to your liking (I, of course, added Sriracha to mine at the end...I'm addicted).

serves 6

5 c. seedless watermelon: 4 c. roughly chopped + 1 c. diced seedless watermelon
3 heirloom tomatoes: 2 roughly chopped + 1 diced heirloom tomato
2 green onions - whites & greens finely chopped
zest & juice of 2 limes
3 T. chopped cilantro
2 diced Persian cucumbers
1 c. diced jicama
2 t. minced jalapeño
1 T. Cholula
1 T. olive oil
2 t. kosher salt
fresh ground pepper, to taste
1/4 c. sheep’s milk Feta cheese (optional)

Combine 4 c. roughly chopped watermelon and 2 roughly chopped heirloom tomatoes in a blender.  Blend on high until smooth.  Pour into a large glass bowl.

Add the remaining 1 c. diced watermelon, diced heirloom tomato, green onions, lime juice & zest, cilantro, cucumber, jicama, jalapeño, Cholula, olive oil, and salt & pepper.  Stir well to combine.

Cover & place in refrigerator.  Allow flavors combine at least 2 hours, up to overnight.

To serve, garnish with a sprinkle of crumbled Feta, if desired.

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